Ultrasonic characterization of fresh yellow alkaline noodles

Low-intensity ultrasound was evaluated as a means to detect changes in the mechanical properties of yellow alkaline noodle (YAN) dough prepared with different formula ingredients. Experimental samples were also evaluated using stress relaxation (SR) testing for comparative purposes. Results showed that ultrasonic velocity and attenuation increased and decreased (p < 0.05), respectively, with an increase in NaCl concentration (1–3%, fwb), or the inclusion of transglutaminase (2%) to the YAN dough formula. These changes in dough formulation resulted in YAN dough of increased mechanical strength, as confirmed by changes (p < 0.05) in longitudinal mechanical moduli. The velocity, attenuation and storage mechanical modulus obtained from ultrasonic experiments were significantly correlated with the maximum stress detected by SR in the YAN samples. The ultrasonic technique proved to be a simple reliable method for ascertaining and discriminating fundamental mechanical properties in YAN.